Since it`s a bit misleading. Salty water boils slower since a higher temperature is needed.
Also if you boil pasta you should get the water to ~sea water saltieness
Edit: It seems I was quite wrong (about the saltieness not the boiling point). The upper tollarable limit seems to be aroud ~2 % salt while the sea has around 3.5 % salt.
Something that always confused me, as the water seems to react with bubbles when I throw salt into it. My theory is that little amount of energy gets released when the ion grid structure is broken up, but still boiling point is higher for salted water. Could absolutely be bullshit… maybe someone can explain?
Edit: Thank you all guys for taking the time to explain!
Since it`s a bit misleading. Salty water boils slower since a higher temperature is needed. Also if you boil pasta you should get the water to ~sea water saltieness Edit: It seems I was quite wrong (about the saltieness not the boiling point). The upper tollarable limit seems to be aroud ~2 % salt while the sea has around 3.5 % salt.
You absolutely should not boil pasta in sea water saltines levels, it would be ridiculously salty.
Well I found the person with the bland pasta :D
And I found the person with the bland sauce.
:D fair
It seems I was wrong. Sorry.
Something that always confused me, as the water seems to react with bubbles when I throw salt into it. My theory is that little amount of energy gets released when the ion grid structure is broken up, but still boiling point is higher for salted water. Could absolutely be bullshit… maybe someone can explain?
Edit: Thank you all guys for taking the time to explain!